The midland journal. (Rising Sun, Md.) 1885-1947, 1887-05-20
Ladies' Department.
Spring Chickens.

pie" are the only way OF serving
this domestic fowl, is quite a mis-
taken one. That there may not be
MANY methods, we agree, but If you
want that variety which is the spice
Of life. you will not find the follow
ing unpleasant by way Of change:
Take one or more chickens, dress
ed and trussed as for roasting, eX-
cept that no stnffing will be requir
ed. Tie thin slices of bacon over
the breasts, with stout thread, and
place in a convenient sized sauce
nan with small sized carrot, me-
Diminished onion stuck with two
cloves, and sprig of parsley; add
any kind of broth, or failing that,
hot water enough to half cover
them. 1t is not the difficult thing
that housekeepers imagine, to have
constantly enough broth for ordinary
purposes. The bones of the half
dozen chops, and the 'tag-eud" of
your porter-house steak, that graced
your breakfast table, if made to
give up every atom of flavor and
strength. would furnish a pint of
stock. IF you keep saucepan for
tine purpose, and every morning af-
ter breakfast put in this vessel such
remnants from the two preceding
meals as there may be, with the us
ual soup vegetables, cover with cold
water, simmer them for several hours
then strain and set away to cool, you
will not only have a cake of fat for
frying, but more or less broth, which
you will find useful for stews or
gravies.
To return however to our chick
ems; cover the saucepan closely, and
simmer very slowly until tender,
which should be in about forty min
utes if the fowls were young. Re
move them to oaking-pan, haste
with melted butter, dredge with
flour, and set in the oven for five
minutes to brown. Have ready some
rice croquettes, put the chicken on
hot dish, garnish with the croquettes
and serve with the broth in which
they were stewed, strained and thick
ened.
Without wishing to horrify you
with the Understanding name of
"chicken rIndienne," the above is
really Francatelli's receipt for the
same simplified. 1t will be more
easy still if, instead of the rice Gro.
quotes, you take a cup of cold boil
ed rice, warm it sufficiently to soften
it so that it can be mashed, add one
spoonful of cream, one beaten egg,
and just enough flour to mould into
fiat cakes. Dust these with flour Gf
you find it too much trouble to dip
them in beaten egg and crumbs) and
fry light brown in dripping. If
you put a bit of currant Jelly on the
top of each, you will add both to the
taste and beauty of the dish.
The garniture of a dish often en-
tirely changes the character of
it. For instance cooked as above
they may be surrounded with bord
er Of plain boiled rice to which a
teaspoonful of saffron has been added
or, again, boiled rice with curry. A
bottle of curry costs twenty We
cents, and will last year or more IN
an ordinary family. To use it, for a
quart dish OF boiled rice, dissolve a
tablespoonful of the curry powder in
little of the broth IN which the
chickens were stewed, and pour it
over the rice, tossing it lightly with
q fork so that the whole become i'm
pregnated. Place this around the
fowls, or send to the table in a sep
arate dish.
A chicken cooked as above is also
very nice if served with macaroni,
Boil a half pound of the thin variety
in sailed water till tender; drain;
cut the stems into pieces two inches
long, and put them into a stewpan
with two tablespoonfuls of butter and
four of grated cheese. Season with
salt and pepper, toss with fork un
til thoroughly Incorporated, and
dish around the bird.
The following is Spanish mode,
somewhat anglicized: Truss the
fowls as directed in the preceding re.
ceipt; set deep frying pan on the
fire, and put in piece of butter the
size OF an egg, or you may use half
dripping. When very hot lay in a
dozen pieces of raw ham, about two
inches square and about half an inch
thick; upon these place the chickens
two carrots, two onions, parsley,
pepper, and trife of grated nutmeg,
Cover tightly and simmer forty min.
utes in the butter and their own
juices. Turn them occasionally. so
that they may be of light brown
color all over. Dish the chickens
garnish them with the ham and veg.
etables, skim off some of the fat from
the gravy, add Two spoonfuls of to
mato sauce and little lemon Juice
thicken with -four, wet with cold
water, and send to the table in 6